Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.
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Language: | English |
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Elsevier
2020-03-01
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Subjects: | Fruity, Isointensity, Aroma integration, Odour quality, OAV, Subthreshold, Aroma enhancement, Aroma suppression, |
Online Access: | http://hdl.handle.net/10261/223594 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 |
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dig-icvv-es-10261-2235942021-06-10T15:28:49Z Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Valentin, Dominique Ferreira, Vicente Ministerio de Economía y Competitividad (España) Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Diputación General de Aragón Sáenz-Navajas, María-Pilar [0000-0001-7225-2272] Fruity Isointensity Aroma integration Odour quality OAV Subthreshold Aroma enhancement Aroma suppression Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector. Funded by the Spanish Ministry of Economy and Competitiveness (MINECO) (projects AGL2014-59840 and AGL2017-87373-C3-1-R). M.P.S.N. acknowledges the MINECO for her postdoctoral fellowship (JCI-2015-23444). LAAE acknowledges the continuous support of Diputación General de Aragón (T53) and European Social Fund. Authors also want to thank panellists for their interest and diligence during their participation in the sensory sessions. Peer reviewed 2020-11-24T14:34:56Z 2020-11-24T14:34:56Z 2020-03-01 artículo http://purl.org/coar/resource_type/c_6501 Food Chemistry 307: 125553 (2020) 0308-8146 http://hdl.handle.net/10261/223594 10.1016/j.foodchem.2019.125553 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-59840-C2-2-R info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/IJCI-2015-23444 info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/AGL2017-87373-C3-1-R AGL2017-87373-C3-1-R/AEI/10.13039/501100011033 Postprint http://dx.doi.org/10.1016/j.foodchem.2019.125553 Sí open Elsevier |
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Fruity Isointensity Aroma integration Odour quality OAV Subthreshold Aroma enhancement Aroma suppression Fruity Isointensity Aroma integration Odour quality OAV Subthreshold Aroma enhancement Aroma suppression |
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Fruity Isointensity Aroma integration Odour quality OAV Subthreshold Aroma enhancement Aroma suppression Fruity Isointensity Aroma integration Odour quality OAV Subthreshold Aroma enhancement Aroma suppression De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Valentin, Dominique Ferreira, Vicente Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
description |
Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Valentin, Dominique Ferreira, Vicente |
format |
artículo |
topic_facet |
Fruity Isointensity Aroma integration Odour quality OAV Subthreshold Aroma enhancement Aroma suppression |
author |
De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Valentin, Dominique Ferreira, Vicente |
author_sort |
De-La-Fuente-Blanco, Arancha |
title |
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
title_short |
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
title_full |
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
title_fullStr |
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
title_full_unstemmed |
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
title_sort |
fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration |
publisher |
Elsevier |
publishDate |
2020-03-01 |
url |
http://hdl.handle.net/10261/223594 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
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_version_ |
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